Summary

If you want to add more Mediterranean recipes to your collection, Eggplant Parmesan might be a recipe you should try. This recipe serves 4 and costs $3.1 per serving. One serving contains 824 calories, 29g of protein, and 62g of fat. This recipe from Foodista requires mozzarella cheese, parmesan cheese, bread crumbs, and tomato sauce. It works well as a main course. 8 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is solid. Similar recipes include Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), Eggplant Parmesan, and Eggplant Parmesan.

Instructions

Preheat oven to 350 degrees. Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water. Saute onions and garlic in a tablespoon of oil. Add tomatoes and oregano, simmer until sauce thickens slightly. Dip each eggplant slice first into eggs, then into crumbs. Saute in hot olive oil until golden brown on both sides. Place a layer of browned slices in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce. Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella. Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.

Ingredients

• 1 eggplant
• 2 eggs, beaten
• 3 dried bread crumbs
• 4 olive oil
• 5 grated Parmesan cheese
• 6 mozzarella cheese, sliced
• 7 tomato sauce
• 8 garlic, crushed
• 9 s yellow onions, chopped
• 10 oregano

Directions

• 1 Preheat oven to 350 degrees.
• 2 Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water.
• 3 Saute onions and garlic in a tablespoon of oil.
• 4 Add tomatoes and oregano, simmer until sauce thickens slightly.
• 5 Dip each eggplant slice first into eggs, then into crumbs.
• 6 Saute in hot olive oil until golden brown on both sides.
• 7 Place a layer of browned slices in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce.
• 8 Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella.
• 9 Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.